I'm making steak a poivre from the Essential New York Times Cookbook. We've realized that the cognac we have is pretty expensive - can we substitute sherry?
Merrill is a co-founder of Food52.
Funnily enough, that's actually a recipe I came up with! And yes, dry sherry or brandy would be just fine.
Thank you so much, Merrill! I ADORE the book. I sat down on Christmas morning and read the whole thing. Thank you so much for answering personally!!
My pleasure! So glad you like the book.
As the pepper will dominate the sauce, first choice is the brandy family ... Cognac, armanac, brandy- then try a non smoky whiskey (scotch), and of course dry sherry. But since you will only be using a little - use the expensive stuff. (easy for me to say.... but the taste will be "ahhhhhh")
Please enter a valid email address.
Well played. You deserve a cookie.
Please help our editor make a turducken
Falling for Indiana.
Wreathe nature in.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.